One Pan Jambalaya
, Serves 6
A Cajun one-pot of browned chicken and andouille simmered with the holy trinity, tomatoes and rice.
| 1 Tbsp oil (vegetable or canola) | Brown chicken in oil, remove | Brown sausage, remove both to bowl | Add meat, cover, cook 20 min | Rest 10 min, fluff, rest 5 min | ||
| 680 g boneless skinless chicken breasts, cut into bite-size pieces | ||||||
| 450 g andouille sausage, cut into 6 mm slices | ||||||
| 2 Tbsp butter | Stir in butter & flour, scraping bits | Sauté vegetables 3 min | Add seasonings & tomatoes, stir | Add broth & rice, bring to gentle boil | ||
| 2 Tbsp all-purpose flour | ||||||
| 1 yellow or white onion, chopped | ||||||
| 4 green onions, chopped | ||||||
| 4 cloves garlic, finely minced | ||||||
| 3 ribs celery, chopped | ||||||
| 1 green bell pepper, chopped | ||||||
| 1 1/2 tsp dried basil | ||||||
| 1 1/2 tsp Cajun seasoning | ||||||
| 1 tsp kosher salt | ||||||
| 1/2 tsp fresh ground black pepper | ||||||
| 1/4 tsp cayenne pepper (optional) | ||||||
| 411 g can diced tomatoes | ||||||
| 600 ml low-sodium chicken broth | ||||||
| 250 g long-grain white rice |
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